Pork Schnitzel with Apple Salad / Varkensschnitzel met appelsalade

Page 62

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

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Tags: apples schnitzel

Recipe Review

It's hard to rate this one.

Making schnitzels, though it might seem easy, is actually quite hard, especially because it's so difficult to get the meat just done, not overdone, and the crust gold and crispy and the same time. This recipe doesn't really do anything to help. The only point in which it does does deviate from a classic Schnitzel recipe is the (completely useless) marinade.

We let the meat sit in the marinade for a whole 24 hours instead of the four hours required, and it didn't make a difference at all. I very faintly tasted the mustard. I have a vague recollection that marinating meat in buttermilk is supposed to make it more tender, but that didn't happen in this case.

I liked the side dish of apple salad (though we actually forgot to buy the green leaves), I liked the fresh accent and only thought that it was a tad too oily - then again DB thought it was just too sour, no idea why. We didn't add pomegranate seeds, I really couldn't see any added value in it.

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